Try these chef favorites

Even if you don't have a special fry pan, sacred mortar and pestle, or 20-gallon stock pot, you can try some of these professional recipes at home.

SPINACH GNOCCHI WITH SHRIMP, TOMATO AND SAUTEED SPINACH IN A LEMON OLIVE-OIL SAUCE

For the spinach gnocchi:

4 cups riced and cooled Idaho potatoes

1 egg yolk

1/2 cup blanched, pureed spinach

1 cup flour

Salt and white pepper, as needed

For the spinach sauce:

pound large raw shrimp, peeled, deveined and diced

1/2 cup diced tomatoes, seeds removed

1/2 cup blanched spinach

1/4 cup extra-virgin olive oil

1 teaspoon finely chopped garlic

1/2 teaspoon red pepper flakes

1 tablespoon finely chopped shallots

1/4 cup dry white wine

Zest and juice of one lemon

2 tablespoons basil, julienned

1/4 cup chopped flat Italian parsley

2 tablespoons unsalted butter

Salt and pepper to taste

To make the gnocchi: Place the cooled and riced potatoes on a clean work surface. Make a well in the center of the potatoes and add the spinach puree and egg yolk. Season the potatoes with salt and pepper. Place flour around the outside edge of the potatoes. Begin mixing the gnocchi by incorporating the flour into the potatoes. Then, working quickly, mix into the center of the well.

When dough is formed, immediately cut dough into 8 lengthwise pieces. Lightly flour and roll each piece into 1/2-inch ropes. Cut each rope into 1/2-inch pieces. Toss well with flour. Form each gnocchi by pressing your thumb into the center and rolling over a ridged board. Blanch immediately in boiling salted water. Allow to cool on an oiled sheet tray for a few minutes before tossing into the sauce.

To make the sauce: Heat olive oil in a large skillet on medium. Be careful not to let it burn. Add garlic, red pepper flakes and shallots. Allow the garlic to become golden. Add the shrimp and cook for 1 minute until pink. Add white wine, lemon zest and juice. Add the spinach and tomatoes. Season with salt and pepper. Add the butter and herbs. As you add the cooked gnocchi, you may include some of the pasta water to even out the consistency of the sauce. It should coat the gnocchi evenly, but no puddles of sauce should be left on the bottom of the plate.

Serves 4-6.

Source: Penne Restaurant, chef Roberta Adamo

SOUTHWESTERN STYLE SHRIMP SALAD WITH SALSA FRESCA

For the salsa fresca:

4 tablespoons white onions, finely diced

2 pounds ripe plum tomatoes,

approximately 9

1-2 serrano peppers, finely diced - with seeds for lots of heat or with out seeds for a mild salsa

1/2 cup tomato juice

4 tablespoons cilantro leaves,

finely chopped

2 tablespoons fresh lime juice

1-2 teaspoons salt, to taste

2/3 cup black beans, optional

For the guacamole:

1 ripe avocado, peeled and pitted

2 tablespoons white onion, diced

Juice from 1/2 lime

2 tablespoons fresh cilantro, chopped

1/4 cup water

Kosher salt

For the shrimp salad:

20 medium shrimp, cooked, peeled and deveined, with each shrimp cut into 6 pieces

1 ripe avocado

8 limes, cut into wedges

1 bag corn chips

To make the salsa fresca: Combine all ingredients and refrigerate for at least half an hour. Makes approximately 4 cups.

To make the guacamole: Put all ingredients in a bowl and mash with a mortar and pestle. Season with salt to taste.

To make the shrimp salad: In a shallow bowl, place a spoonful of salsa then a spoonful of guacamole. Sprinkle with shrimp. Spoon in salsa, then guacamole, then shrimp. Garnish with a squeeze of lime, a piece of cilantro and chips. Stick chips into the guacamole.

Source: Alison at Blue Bell, Alison Barshak.

CREPES WITH MARNIER-MARINATED RASPBERRIES AND WHIPPED CREAM

4 eggs

2 1/2 cups milk

1 tablespoon vanilla extract

1 tablespoon sugar

1 teaspoon salt

1 cup flour

3 tablespoons butter

1 teaspoon vegetable oil

2 pints raspberries

1/4 cup Grand Marnier

1 tablespoon sugar

1 cup heavy cream

1 tablespoon powdered sugar

To make the crepes:

In a mixing bowl, whisk lightly the eggs, milk, vanilla extract, sugar and salt. Fold in the flour, then add the melted butter and the oil. Let it rest for 4 hours.

Brush the pan lightly with melted butter

Heat over medium heat.

Pour about 1/4 cup batter into the skillet, tilting to allow batter to coat bottom of the skillet.

Cook crepe 1 minute or until it is golden brown.

Flip crepe and cook for 45 seconds.

Makes about 24 crepes.

To make the berries and cream:

Marinate the raspberries with Grand Marnier and sugar.

In a slightly chilled metal bowl, whisk the cream until stiff. Put a tablespoon of whipped cream inside the crepe and add a few raspberries. Sprinkle sugar and fold the crepe into a triangle.

Serve on a plate with powdered sugar.

Source: Patrice Rames, Patou.

SOFT-SHELL CRAB BLT

2 live soft-shell crabs

2 slices brioche bread, 1/2-inch thick

2 slices yellow heirloom tomato

1 piece of red leaf lettuce

3 slices of crisp bacon

2 tablespoon butter

2 cups buttermilk

2 cups semolina flour

2 cups all-purpose flour

To make the crab:

Using your kitchen shears, cut the crabs right behind the eyes and fully across. You must then cut the "tail" off at the base. Next, with your thumb, push up both flaps on either side, revealing an off-white feathery section, or the lungs. After removing the lungs, soak the crabs in the buttermilk to remove any impurities.

To make the breading:

Mix the semolina and all-purpose flour together. Take the crabs out of the buttermilk and dip into flour mixture. Deep fry in oil at 370 degrees for two minutes. Remove from hot oil and place on dry towel to absorb excess oil. Season with salt and pepper.

To assemble the sandwich:

Brown the brioche in a pan with the butter, or toast in the oven. Place the lettuce on the first piece of bread, followed by the crab, tomato and bacon. A nice accompaniment to the sandwich is mayonnaise with some diced up capers and gherkins.

Source: Jared Martin, Triumph Brewing Co.